Rhubarb & Almond Galette

Rhubarb Galette is bright and tangy, sweet and tender. Made with a freeform pie crust, crushed almonds and fresh rhubarb, this dessert is intentionally rustic and fuss free.

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Start by gathering the ingredients:

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Roll out a single pie dough into a 14-inch disc and lightly dust with flour. It's okay if it's not a perfect circle.

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Add almonds, sugar, almond extract, butter and bread crumbs to a food processor and pulse until finely chopped.

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Toss chopped rhubarb (in peak season throughout spring) with sugar, salt and cornstarch until well coated.

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Add the almond mixture to the middle of the pie dough, leaving a 1-inch border. Then top with the rhubarb.

Fold the edges over the rhubarb and pinch to seal then brush with an egg wash and sprinkle with more sugar.

[{"selector":"#anim-ccb09e60-9a9c-485b-8702-323482cea6af [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Get The Recipe

Bake until the crust is golden brown and the filling is bubbly. Cool on a wire rack before cutting into slices.

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The almonds and breadcrumbs absorb juices from the rhubarb, leaving the crust nice and crispy. Brush the rhubarb with raspberry jam for a bright red finish.

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Rhubarb & Almond Galette

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Rhubarb Galette is bright and tangy, sweet and tender. Made with a freeform pie crust, crushed almonds and fresh rhubarb, this dessert is intentionally rustic and fuss free.

THEREALRECIPES.COM

Start by gathering the ingredients:

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Roll out a single pie dough into a 14-inch disc and lightly dust with flour. It's okay if it's not a perfect circle.

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Add almonds, sugar, almond extract, butter and bread crumbs to a food processor and pulse until finely chopped.

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Toss chopped rhubarb (in peak season throughout spring) with sugar, salt and cornstarch until well coated.

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Add the almond mixture to the middle of the pie dough, leaving a 1-inch border. Then top with the rhubarb.

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Fold the edges over the rhubarb and pinch to seal then brush with an egg wash and sprinkle with more sugar.

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Bake until the crust is golden brown and the filling is bubbly. Cool on a wire rack before cutting into slices.

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The almonds and breadcrumbs absorb juices from the rhubarb, leaving the crust nice and crispy. Brush the rhubarb with raspberry jam for a bright red finish.

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Try our other Dessert recipes:

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Mini Peach Custard Pies

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